Cold Curried Carrot & Coconut Milk Soup with Crisp Shrimp
Submitted by mastre
Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that’s worth every minute of chill time.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
8Warm spices meet ice-cold elegance in this curried carrot and coconut milk soup that chills overnight and comes alive with a squeeze of fresh lime.
Carrots simmer with curry powder, fresh ginger, and onion, then get blended silky smooth with coconut milk until the whole thing turns a gorgeous golden orange.
Top each bowl with crispy shrimp and scallion brushes for a restaurant-worthy presentation.
This is the kind of first course that makes guests lean in and ask for the recipe before the main hits the table.
Chef Tips
- Chill for the full six hours or overnight. The curry flavor deepens dramatically as it sits.
- Thin with ice water right before serving to hit the ideal consistency. Start with a tablespoon at a time.
- For the crispiest shrimp garnish, pat them bone dry before frying and season them separately with a pinch of curry powder to echo the soup.
Ingredients
Directions
In a large heavy saucepan cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper to taste over moderately low heat until softened and add carrots and broth.
Simmer mixture, covered, 15 minutes, or until carrots are very soft.
In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl.
Stir in 1 tablespoon lime juice and chill soup at least 6 hours or overnight.
Thin soup with ice water and season with additional lime juice and salt and pepper.
Garnish with scallions and Crisp Shrimp
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